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Crisp Malting - Brown Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
British Brown Ale248%2% - 40%
Brown Porter2110%2% - 30%
English Porter2110%4% - 17%
American Porter218%2% - 16%
Imperial Stout205%2% - 11%
Dark Mild167%2% - 15%
American Brown Ale1311%3% - 40%
American Stout136%2% - 13%
No Profile Selected118%2% - 29%
Russian Imperial Stout1010%4% - 19%
Oatmeal Stout96%2% - 15%
Sweet Stout95%2% - 9%
Robust Porter87%3% - 12%
Northern English Brown75%4% - 12%
Mild714%3% - 50%
Dry Stout623%2% - 100%
Foreign Extra Stout510%4% - 14%
Old Ale44%2% - 6%
Holiday/Winter Special Spiced Beer42%2% - 2%
Irish Red Ale44%1% - 9%
Pre-Prohibition Porter49%7% - 14%
Tropical Stout45%2% - 10%
Foreign Extra Stout48%6% - 10%
Sweet Stout47%4% - 8%
Scottish Export34%2% - 8%
Spice, Herb, or Vegetable Beer34%3% - 5%
British Strong Ale37%4% - 10%
Autumn Seasonal Beer34%3% - 5%
London Brown Ale320%13% - 32%
Wee Heavy33%3% - 3%
Mixed-Style Beer35%2% - 11%
Experimental Beer36%3% - 10%
Baltic Porter39%5% - 12%
Winter Seasonal Beer24%4% - 4%
Flanders Brown Ale/Oud Bruin22%1% - 4%
Old Ale27%7% - 8%
Belgian Dubbel24%4% - 4%
American Brown Ale24%3% - 4%
Best Bitter25%5% - 5%
Belgian Dark Strong Ale26%3% - 10%
Czech Amber Lager212%7% - 17%
Baltic Porter28%2% - 13%
Strong Bitter24%2% - 5%
Classic Style Smoked Beer210%4% - 16%
Vienna Lager28%8% - 8%
Clone Beer25%5% - 5%